Posted on January 31, 2019 | Start date February 1, 2019
Salary: | Negoitable dependent on experience, could include accomodation if required paid monthly with a share of the tips |
Duration: | Permanent |
Hours: | 40-45 |
Days: | 5 days out of 7 mainly split shifts busier in summer than winter |
Holidays: | 28 pa |
Bedrooms: | 11 |
Covers: | Lunch: 20; Dinner: 40; Breakfast: max 24 |
Food type: | Hoping for Gastro Pub Grub |
Full-time chefs: | 1 |
Accommodation: | Accomodation can be provided either as part of salary or paid monthly |
Job description: | We are looking for a Head Chef for a small privately owned & run 11 bedroom hotel. The role includes Food Preparation & Storage, Team Leadership/Development, Stock Control, Flexible, Presentable, Forward Thinker, Menu Development, Ordering, Waste Management, able to work as part of a small team. The chef will have full reign over the menu & the kitchen Would suit a strong sous chef looking to step up or a head chef looking for a better work/life balance. |
How to apply: | apply via email to info@schiehallionhotel.co.uk F.A.O Julie including your CV |
Work for partners: | |
Contact details: | info@schiehallionhotel.co.uk | www.schiehallionhotel.co.uk |
Apply online: | Submit your CV now |
Posted on January 28, 2019 | Start date October 4, 2018
Salary: | £25,000 per annum - with share of tips as well. Paid Monthly on last day. |
Duration: | Permanent |
Hours: | 45 |
Days: | 5 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 0 |
Covers: | Lunch: 100; Dinner: 80; Breakfast: 20; Functions: max 80 |
Food type: | Afternoon tea during the day and casual fine dining in evening |
Full-time chefs: | 5 |
Accommodation: | None |
Job description: | We're looking for a talented and passionate head chef to lead our team in our Merchant City restaurant. |
How to apply: | Do you tick all the boxes? If so we would love to hear from you! Simply apply with a short cover letter detailing why you would like to apply for this position, along with an up to date CV. Previous Applicants need not apply |
Work for partners: | No |
Contact details: | paul@cupglasgow.co.uk | cuptearooms.co.uk and gin71.com |
Apply online: | Submit your CV now |
Posted on January 25, 2019 | Start date March 12, 2019
Salary: | £15 per hour paid weekly or monthly plus excellent tips Excellent end of season bonus also available |
Duration: | Seasonal |
Hours: | 50-60 hours per week, paid for every hour that you work |
Days: | 6 days per week mixed shifts |
Holidays: | Statutory (28 days p/a) All holidays to be taken at the end of the season in form of holiday pay apart from the occasional days taken with prior agreement. |
Bedrooms: | 0 |
Covers: | Lunch: 40-60; Dinner: 40-50; Functions: up to 40 |
Food type: | Fresh seasonal menus using lots of fresh local seafood and produce |
Full-time chefs: | 3 chefs plus 2 kitchen porters |
Accommodation: | Accommodation is available - to be discussed depending on requirements |
Job description: | I am looking for a seasonal Head Chef for an award-winning seafood restaurant on a stunning Island off the West Coast of Scotland, around 2.5 hours from Glasgow. One of the most beautiful Hebridean Islands greeted by stunning beaches, the most crystal clear blue waters and stunning scenery. The ideal candidate will have significant experience in all aspects of running a small but busy Kitchen, and the ability to meet the needs as well as local clientele. You will have a passion for using fresh, quality ingredients as well as fresh local produce with a sound knowledge of cooking seafood. You will have an enthusiastic and flexible attitude and excellent people management skills to get the best out of a small kitchen brigade of 3, keeping them motivated and ensuring excellent attention to detail. You will demonstrate good stock control along with keeping up to date with all health and hygiene legislation and taking responsibility for the kitchen, along with ensuring all health and safety requirements are met is essential. This position is available from late March through until mid September. |
How to apply: | Please apply to Jessica at Chefs In Scotland with a copy of your CV and references details. Quoting 8607 |
Work for partners: | Yes in front of house or kitchen porter |
Contact details: | Jessica@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on January 25, 2019 | Start date February 15, 2019
Salary: | Up to £35,000 according to experience paid monthly with a share of tips |
Duration: | Permanent |
Hours: | approximately 45 hours per week |
Days: | 5 days per week mainly split shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 9 |
Covers: | Lunch: varied; Dinner: average about 16 to 18; Breakfast: up to 18 |
Food type: | Modern Scottish 2AA Rosette using the excellent fresh local produce that Skye is known for |
Full-time chefs: | 3 and 1 kitchen porter |
Accommodation: | There is a one bedroom garden flat available |
Job description: | I am recruiting for a privately owned 4 Star VisitScotland Hotel on the beautiful island of Skye off the North West Coast of Scotland. This is a permanent all year round position and is a great platform for either an established chef or an aspirational sous chef really looking to make their mark. This will suit a chef who is passionate about the great local fresh produce that can be found on Skye. The hotel are very keen to push for further accolades. Working in a very well known boutique Hotel. Ideally you will be a driver. We are very keen to promote a good chef. responsible for all aspects of running a kitchen such as cooking, menu planning, ordering, kitchen hygiene and stock control. A Fantastic place to live and work if you like outdoor life and walking, fishing and the rugged outdoor majesty of the North West Scottish Highlands. |
How to apply: | Please apply to Jessica at Chefs In Scotland with your current up to date Cv and details of work references quoting 8605. |
Work for partners: | Yes possibly work available |
Contact details: | Jessica@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on January 24, 2019 | Start date January 25, 2019
Salary: | £30,000 to £32,000 per annum paid monthly with a share of tips |
Duration: | Permanent |
Hours: | approximately 45 |
Days: | 5 days per week - mixed shifts, overtime if very occasionally work a 6th day |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 30 |
Covers: | Lunch: to 20; Dinner: 10 - 50; Breakfast: to 50; Functions: Up to 150 for buffet function |
Food type: | Quality bar meals - using the best of produce available - emphasis on seafood |
Full-time chefs: | 3 chefs plus a kitchen porter |
Accommodation: | Accommodation available at no charge includes all meals, bills and wifi |
Job description: | The Onich Hotel is a 30 bedroom hotel situated in Lochaber. We are looking for an experienced Head Chef to join our team You will have a solid back ground and have excellent management skills. Duties will include - menu planning, rotas, ordering, stock control and health and hygiene standards. A beautiful location with lots to do on days off - Fort William is the UK's outdoor capital. This would suit a couple as there is work available front of house or house keeping. The position is available now for the right candidate. |
How to apply: | Please apply to John Wallace, Manager with a copy of your updated CV and reference details |
Work for partners: | Yes - ideally a couple - position available general assistant (front of house, house keeping and kitchen porter) |
Contact details: | enquiries@onich-fortwilliam.co.uk | https://www.facebook.com/TheOnichHotel |
Apply online: | Submit your CV now |
Posted on January 24, 2019 | Start date March 1, 2019
Salary: | negotiable depending on experience |
Duration: | Permanent |
Hours: | 40+ |
Days: | 5 nights, two splits on weekend - Tuesday and Wednesday off |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 14 |
Covers: | Dinner: 6-28; Breakfast: 6-28 |
Food type: | Traditional Scottish |
Full-time chefs: | 1 |
Accommodation: | 2 bedroom bungalow available - part of package |
Job description: | The Steading in Dornoch is looking for a Cook. Must be mature minded and prepared to work unsocial hours., weekends. Split shifts. Two Breakfast shifts Saturday & Sunday plus five nights for dinner Thursday through Monday. Guaranteed hours all year. Opportunity to develop a business for the future. Menu development required, ordering, stock taking, waste management. The ability to work with others, follow instructions and maintain a working relationship with other staff and management is an absolute must. Would prefer someone local to Dornoch with transport, open to all ages but prefer mature minded individuals with a work and go get it approach....no prima-donnas, prefer mature females This position is available at the beginning of March |
How to apply: | Please leave your contact details or phone 07435965804 and ask for Stephen or Jayne |
Work for partners: | |
Contact details: | enquiries@balnapolaig.co.uk | www.dornoch.co.uk |
Apply online: | Submit your CV now |
Posted on January 23, 2019 | Start date January 24, 2019
Salary: | Good hourly rate of pay available for the right candidate - paid weekly plus tips |
Duration: | Permanent |
Hours: | 40 - 50 per week |
Days: | 5 days from 7 - split shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 3 |
Covers: | Lunch: to 25 - looking to expand; Dinner: to 25 - looking to expand |
Food type: | Traditional Scottish bar meals |
Full-time chefs: | 3 chefs including breafast chef plus 2 kitchen porters |
Accommodation: | Live out |
Job description: | The Dryburgh Arms Pub with Rooms is situated in Newton St Boswells near Melrose. We are looking for a Head Chef to join our team. We have recently opened and are looking to build a team of chefs. You would be required to help consolidate our existing food offering of lunch and dinner service and expand the operation. You will be in charge of the day to running of the kitchen. We are looking for a chef to start immediately. |
How to apply: | Please apply to Pauline and Scott Paterson, Owners with a copy of your updated CV and reference details. |
Work for partners: | Possible depending on their experience |
Contact details: | dryburgharms@outlook.com | www.dryburgharms.co.uk |
Apply online: | Submit your CV now |
Posted on January 21, 2019 | Start date February 14, 2019
Salary: | £35,000 - £42,000 per annum experience dependent, paid fortnightly - Share of tips |
Duration: | Permanent |
Hours: | 48 Hours per week |
Days: | 5 days per week - mainly straight shifts |
Holidays: | Statutory with additional days for long service |
Bedrooms: | 40 |
Covers: | Lunch: 40; Dinner: 100; Breakfast: 80; Functions: 120 |
Food type: | Modern Brittish with European influences (Local produce featured) |
Full-time chefs: | 4.5 plus kitchen porters |
Accommodation: | 2 Bed Flat available for chef for either single or shared occupancy - there is a charge for this |
Job description: | The West Highland Hotel is a 40 bedroom, family hotel situated in the highland village of Mallaig. We are looking for an experienced head chef to join our team. You will be in charge of the day to day running of this busy kitchen, ensuring all hygiene regulations are adhered to, rotas, ordering, stock rotation and staff training. World class seafood on your doorstep. We have a stunning new restaurant built at the front of the hotel, which offers excellent views. Freedom to create menus with the support of the owners Xmas and New year the hotel is closed offering the opportunity for family time. Rural location but on the main trainline to Glasgow. |
How to apply: | CV to sinedavis@me.com |
Work for partners: | There are a number of opportunities available within the hotel |
Contact details: | Sinedavis@me.com | www.westhighlandhotel.co.uk |
Apply online: | Submit your CV now |
Posted on January 21, 2019 | Start date January 21, 2019
Salary: | £32,000 per annum. |
Duration: | Permanent |
Hours: | 45 |
Days: | 5 mixed shifts. |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 10 rooms 2 cottages. |
Covers: | Lunch: Vary; Dinner: up to 45; Breakfast: up to 24; Functions: occasional |
Food type: | Modern British with classic french influences. |
Full-time chefs: | 3 plus kitchen porter. |
Accommodation: | Live out but can provide temporary accommodation for up to 1 month, we will help you to find accommodation if relocating. |
Job description: | The Wheatsheaf is a 4 star hotel in the village of Swinton three miles from the border and twelve miles from Berwick one way and Kelso the other. We are looking for a head chef to join our team. This position is available now for the right candidate. Meals on duty are provided. |
How to apply: | Please apply to Michael Lawrence, owner with an up to date Cv and references. |
Work for partners: | No. |
Contact details: | reception@eatdrinkstaywheatsheaf.com | www.wheatsheaf-swinton.co.uk |
Apply online: | Submit your CV now |
Posted on January 19, 2019 | Start date March 3, 2019
Salary: | £450, per week plus tips |
Duration: | Seasonal |
Hours: | 40 |
Days: | 5 1/2 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | |
Covers: | Lunch: 20; Dinner: 50 |
Food type: | MIXED PUB |
Full-time chefs: | 2 |
Accommodation: | GOOD QUALITY LARGE STATIC CARAVAN |
Job description: | Castle Sween holiday park is a high quality site offering holiday homes for sale or hire, our bar and restaurant offers a quiet, comfortable location for quests to relax and enjoy good quality cuisine at reasonable prices. We are looking for a seasonal head chef to work from early April through until end of October. This position will suit a good honest hard working chef who likes the outdoors, fishing, boating and walking. Responsible for cooking, ordering, cook-safe and all other aspects of the day to day running of a kitchen. |
How to apply: | cv or covering letter to eddy@ellary.com |
Work for partners: | yes in kitchen or front of house |
Contact details: | eddy@ellary.com | www.castlesween.com |
Apply online: | Submit your CV now |